Quinoa and Black Bean Salad

If you’re looking for a salad that’s hearty, fresh, and bursting with flavor, this Quinoa and Black Bean Salad is your new best friend. Whether you’re meal-prepping for the week or need a crowd-pleasing side dish, this one’s got it all—light yet satisfying, packed with protein, and dressed in a zesty lime vinaigrette that ties everything together.

Why You’ll Love This Recipe

There’s nothing boring about this salad—it’s fresh, punchy, and packed with wholesome ingredients. Plus, it’s one of those recipes you can make ahead and enjoy all week long.

Nutrient-Packed: With quinoa, black beans, and fresh veggies, this salad is an absolute powerhouse of protein, fiber, and vitamins.
Meal-Prep Friendly: Make a batch, store it in the fridge, and have easy lunches ready to go.
Flavor Bomb: A zingy lime dressing and fresh herbs bring everything to life.
Easily Customizable: Switch up the veggies, add cheese, or throw in some avocado—it’s totally adaptable.

Ingredients Breakdown

Essentials

1 cup quinoa, rinsed and drained
2 cups water or vegetable broth
1 can (15 oz) black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh, canned, or frozen)
1 red bell pepper, diced
1/4 red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 2 limes
3 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper, to taste

Pro Tips

For extra fluffiness, let the quinoa sit off the heat, covered, for 5 minutes before fluffing with a fork.
Use fresh lime juice for the best flavor—bottled just doesn’t compare.
If using canned corn, drain it well to avoid excess liquid in the salad.

Step-by-Step Instructions

Cook the quinoa: In a medium saucepan, bring water or broth to a boil. Add the quinoa, cover, and reduce heat to low. Simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.
Prep the ingredients: While the quinoa cooks, chop the veggies and rinse the black beans.
Make the dressing: In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
Assemble the salad: In a large bowl, combine the quinoa, black beans, tomatoes, corn, bell pepper, red onion, and cilantro.
Toss and serve: Pour the dressing over the salad and toss everything together until well combined. Taste and adjust seasoning as needed. Serve immediately or chill in the fridge for up to 4 days.

Chef’s Tips and Tricks

Rinse your quinoa! This removes any bitterness and helps with a fluffier texture.
Let the salad sit: If you have time, let the salad sit for 30 minutes before serving—it allows the flavors to meld beautifully.
Add protein: Toss in grilled chicken or shrimp for a heartier meal.

Recipe Variations and Serving Suggestions

Add avocado: For extra creaminess and healthy fats.
Make it spicy: Toss in diced jalapeño or a pinch of cayenne.
Add cheese: A sprinkle of cotija cheese or feta adds a delicious tang.
Serve as a side: Pairs perfectly with grilled meats or tacos.

FAQs

Can I make this salad ahead of time?

Yes! This salad actually tastes better the next day once the flavors have mingled together. Store it in an airtight container in the fridge for up to 4 days.

What if I don’t have quinoa?

No worries! You can swap it for farro, couscous, or even brown rice.

Can I freeze quinoa and black bean salad?

This salad is best enjoyed fresh, but you can freeze the cooked quinoa separately and then assemble everything when ready to eat.

Recipe Card

Servings: 4-6 | Prep Time: 10 minutes | Cook Time: 15 minutes

Ingredients

1 cup quinoa
2 cups water or broth
1 can (15 oz) black beans
1 cup cherry tomatoes, halved
1 cup corn
1 red bell pepper, diced
1/4 red onion, chopped
1/4 cup fresh cilantro
Juice of 2 limes
3 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste

Instructions

Cook quinoa according to instructions and fluff with a fork.
Chop veggies and rinse beans.
Whisk together lime juice, olive oil, cumin, and spices.
Combine all ingredients in a large bowl and toss with the dressing.
Adjust seasoning and serve or chill for later.

Did you give this quinoa and black bean salad a try? I’d love to hear what you think! Leave a comment below, rate the recipe, or tag me on social media so I can see your delicious creation. Happy cooking!